Peanut chicken satay

Recipe from: Oct 2010

Ingredients 15
Servings 2
Time 20 mins

Ingredients

  • For the marinade:
  • 80
    ml
    peanut butter
  • 150
    ml
    chicken stock (hot)
  • 1
    Tbs
    chilli paste
  • 4
    Tbs
    soy sauce
  • 2
    Tbs
    lemon or lime juice
  • 2
    cm
    fresh ginger (grated)
  • 2
    cloves
    garlic (minced)
  • 2
    Tbs
    sesame oil or olive oil
  • For the chicken stir-fry:
  • 600
    g
    chicken
  • 50
    g
    fresh coriander
  • 2
    cup
    mixed green veg such as mangetout, peas, beans and spinach
  • 2
    cup
    basmati rice
  • Serve with poppadoms
 

Method

20 mins
 
Step 1: Make the marinade: Blitz all the ingredients in a blender or with a whisk to form a smooth sauce. Season with salt and pepper and you might want to add some more water or lemon or chili at this stage.

Step 2: Pour the marinade over your chicken and let it stand for at least 10 minutes, but it can also be left for up to 24 hours.

Step 3: Boil the rice as per packet instruction.

Step 4: Roast the chicken pieces for 20 minutes at 180 C or until cooked through.

Step 5: Stir-fry the vegetables in a dash of olive oil and serve with the rice and the chicken.


 

Read more on: poultry  |  roast  |  stir-fry
 

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